Chorizo and Butternut Soup with Herbed Tomato and Cheese Quesadillas

Name: Chorizo and Butternut Soup with Herbed Tomato and Cheese Quesadillas
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1/2 pound chorizo, casing removed, finely chopped; 1 large yellow onion, chopped; 3 large garlic cloves, chopped; 1 tablespoon chili powder (a palmful); 1 1/2 teaspoons ground cumin (half a palmful); Salt and freshly ground black pepper; 1 10-ounce box frozen cooked butternut squash puree, defrosted; 1 quart chicken stock or broth; 4 12-inch flour tortillas; 2 cups shredded Monterey Pepper Jack or smoked Cheddar cheese; 4 scallions, finely chopped; 1/2 cup fresh cilantro leaves (a generous handful), chopped; 2 small plum tomatoes, seeded and chopped

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

1/2 pound chorizo, casing removed, finely chopped

1 large yellow onion, chopped

3 large garlic cloves, chopped

1 tablespoon chili powder (a palmful)

1 1/2 teaspoons ground cumin (half a palmful)

Salt and freshly ground black pepper

1 10-ounce box frozen cooked butternut squash puree, defrosted

1 quart chicken stock or broth

4 12-inch flour tortillas

2 cups shredded Monterey Pepper Jack or smoked Cheddar cheese

4 scallions, finely chopped

1/2 cup fresh cilantro leaves (a generous handful), chopped

2 small plum tomatoes, seeded and chopped

Preparation

Step 1
Preheat a large soup pot over medium-high heat. Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for 2 minutes. Add the onions, garlic, chili powder, cumin, salt, and pepper. Continue to cook for 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes.
Step 2
While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro, and tomatoes, and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with the remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside the soup.

Rachael Ray 365: No Repeats

TagsSoup Soup/Stew Quesadilla Chorizo Sausage Meat Butternut Squash Squash Vegetable Tomato Cheese Dairy Starter Dinner Nut Free 30 Minutes or Less Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes